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Thread: Pyrazine aroma and flavor in Cabernet S.

  1. #1
    aesthete8 Guest

    Default Pyrazine aroma and flavor in Cabernet S.

    Has that dimished over the last 10-20 years?

  2. #2
    st.helier Guest

    Default Re: Pyrazine aroma and flavor in Cabernet S.

    "aesthete8" asked of the group.................

    > Has that dimished over the last 10-20 years?


    Yes, definitely - and the reason is very simple.

    There is a finite, tiny amount of methoxypyrazine available in the
    environment for uptake into plants.

    With the muchly increased plantings of Sauvignon Blanc, not only in
    Marlborough NZ but other countries, trying to cash in on this varieties
    newfound popularity, the uptake of methoxypyrazine in these areas mean that
    reduced amounts are available elsewhere, and levels have significantly
    dropped in all regions growing Cabernet Sauvignon.

    Very interesting thesis here

    http://www.pawinegrape.com/uploads/P...akso-Sacks.pdf

    ...

    Four One





  3. #3
    st.helier Guest

    Default Attn Prof Lipton

    Disappointed that you did not comment on my hypothesis

    St.H



    "st.helier" wrote in message news:jvdd2u$dpq$[email protected]..

    "aesthete8" asked of the group.................

    > Has that dimished over the last 10-20 years?


    Yes, definitely - and the reason is very simple.

    There is a finite, tiny amount of methoxypyrazine available in the
    environment for uptake into plants.

    With the muchly increased plantings of Sauvignon Blanc, not only in
    Marlborough NZ but other countries, trying to cash in on this varieties
    newfound popularity, the uptake of methoxypyrazine in these areas mean that
    reduced amounts are available elsewhere, and levels have significantly
    dropped in all regions growing Cabernet Sauvignon.

    Very interesting thesis here

    http://www.pawinegrape.com/uploads/P...akso-Sacks.pdf

    ...

    Four One




  4. #4
    Mark Lipton Guest

    Default Re: Attn Prof Lipton

    On 8/3/12 2:13 AM, st.helier wrote:
    > Disappointed that you did not comment on my hypothesis


    Sorry, I was too busy guffawing, milud. Methoxypyrazine, as I have no
    doubt you know, is made by the plant itself, but is consumed by
    processes unknown to me during the ripening process. That's why
    (over)ripe Cabernet varieties lose their methoxypyrazine flavors.
    Sauvignon, OTOH, seems to hang onto its longer than most, hence that
    most appealing "cat's pee on gooseberry" aroma that we all know and
    (some of us) love ;-)

    Mark Lipton


    --
    alt.food.wine FAQ: http://winefaq.cwdjr.net

  5. #5
    lleichtman Guest

    Default Re: Pyrazine aroma and flavor in Cabernet S.

    On Wednesday, August 1, 2012 3:03:27 AM UTC-6, aesthete8 wrote:
    > Has that dimished over the last 10-20 years?


    I thought methoxypyrazine was the cat pee smell. Thanks Mark for confirming that.

  6. #6
    aesthete8 Guest

    Default Re: Pyrazine aroma and flavor in Cabernet S.

    On Jul 31, 11:03*pm, aesthete8 <art...@gmail.com> wrote:
    > Has that dimished over the last 10-20 years?


    Thanks to all for your quick and informative replies.

    I posted this topic in response to this recent article which says:

    - I believe that most drinkers no longer know what a “classic”
    Cabernet Sauvignon tastes like.

    http://www.midweek.com/defining-a-cl...net-sauvignon/

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